Photo: Heather Tallman
I added some fresh basil leaves as a garnish for this dish.
A few months ago I was asked by cookbook author, Ann Gentry, and her publishing company to review her newest cookbook, Vegan Family Meals as well as try out her recipe for Lasagna Rolls with Tofu Ricotta.
I was a little wary at first because for one thing, I am not vegan, and the other was that I am not the most careful follower of cookbook recipes. I read cookbooks like some read romance novels: I devour them from cover to cover, not only for the information but the inspiration.
But, I followed this recipe to the letter. Half of the fun was tracking down some of the ingredients that I had never used before and have now have become staples in my kitchen.
This recipe has two parts: the ‘ricotta’ cheese filling and the Everyday Tomato Sauce. This has quickly become my go-to sauce for a variety of dishes.
Vegan Lasagna Rolls
Ingredients
- 2 1/2 tablespoons olive oil
- 2 onions, thinly sliced
- 6 cloves garlic, minced
- 2 tablespoons fresh basil, chopped
- 1 teaspoon sea salt
- 1/2 teaspoon fresh black pepper
- 3 medium carrots, peeled and shredded
- 2 zucchinis, shredded
- 1 head broccoli, stems removed and florets finely chopped
- 2 cups Tofu Ricotta Cheese (recipe follows)
- 12 egg-less lasagna noodles
- 3 cups Everyday Tomato Sauce (recipe follows)
Cooking Directions
- Preheat oven to 350 degrees.
- Heat 1 tablespoon of the oil in a large, heavy frying pan over medium high heat. Add the onion, garlic, basil, salt and pepper. Saute until the onions are tender, about 10 minutes. Add the carrots, zucchini, and broccoli and saute until the carrots are crisp-tender, about 10 minutes. Let cool completely. Mix the vegetable mixture into the tofu ricotta cheese.
- Cook the noodles in a large pot of boiling salted water, stirring often until tender, about 10 minutes. Drain and rinse the noodles, then toss with 1 tablespoon of the remaining oil to prevent noodles from sticking together.
- Coat a 13x9x2 inch baking dish with the remaining 1 1/2 teaspoon of oil. Spread 1 cup of the tomato sauce on the bottom of the dish. Using a spatula, spread about 1/2 cup of the vegetable mixture over each lasagna sheet, leaving about 1/2 inch of each end uncovered.
- Roll up each sheet tightly and place it seam side down in the baking dish. Pour the remaining 2 cups of sauce over the rolls.
- Cover the dish with foil. Bake until the sauce bubbles, about 55 minutes. Remove the foil and continue baking for 15 minutes.
Tofu Ricotta Cheese
Ingredients
- one 14 ounce pack firm tofu, drained and cut into quarters
- 2/3 cup yellow miso
- 2/3 cup water
- 1/2 cup tahini
- 1/4 cup olive oil
- 5 large garlic cloves
- 1 1/2 teaspoon dried basil
- 1 1/2 teaspoon dried oregano
- 3/4 teaspoon sea salt
Cooking Directions
- Blend all of the ingredients in a food processor until smooth. This (covered) will keep for 2 days in a refrigerator.
Everyday Tomato Sauce
Ingredients
- 1/4 cup olive oil
- 4 shallots, thinly sliced
- 3 cloves garlic, minced
- 1/2 teaspoon sea salt
- one 28 ounce can crushed tomatoes
- 1 cup water
- 2 tablespoons fresh basil, chopped
- 1 teaspoon fresh oregano
Cooking Directions
- Heat the olive oil in a heavy saucepan over medium-high heat. Add the shallots, garlic, and salt and saute until fragrant, about 20 seconds.
- Stir in the tomatoes and the 1 cup water. Bring to a gentle simmer, then decrease the heat to low and simmer gently, while stirring from time to time, for 20 minutes.
- Add the basil and oregano. Remove from heat.
